Lamb, Eggplant And Garbanzo Penne Pasta With Mint Yogurt Sauce



Prep Time

15 minutes

Cooking Time

35 minutes

  • 1 box Barilla penne

  • 1 pound fresh ground lamb

  • 1/2 tablespoon olive oil

  • 1 medium eggplant, diced into cubes

  • 1 cup onion, diced

  • 4 cloves garlic, minced

  • 1 tablespoon curry powder

  • 1 tablespoon smoked paprika

  • 1/2 tablespoon ground turmeric

  • 1/2 tablespoon toasted cumin, ground

  • 1 teaspoon coriander seed, ground

  • 1/4 teaspoon allspice

  • 1 teaspoon fresh ground black pepper

  • 1 teaspoon salt

  • 1-15 ounce can garbanzo beans, rinsed, drained

  • 1 jar roasted garlic tomato sauce

  • 8 ounces plain Greek yogurt, fat-free

  • 1/2 cup cucumber, seeded, diced into 1/4" cubes

  • 1 tablespoon fresh lemon juice

  • 2 tablespoons fresh ground mint

  • Salt and pepper, to taste

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1) Bring a large pot of water to a boil; cook the pasta according to the directions, drain

2) Prepare mint yogurt sauce by combining mint, yogurt, lemon juice and cucumber; season to taste

3) Over medium heat, cook lamb in olive oil

4) Drain fat and take out lamb; add onion, garlic and eggplant and sauté until soft and brown

5) Return lamb to pan and add all spices, cooking until fragrant about 1 minute

6) Add garbanzo beans and tomato sauce cooking until blended about 10 minutes

7) Add penne and toss

8) Serve in a bowl and garnish with a dollop of mint yogurt

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